Wild garlic season is short so whilst its in abundance I like adding in into everything I can! It isn’t as pungent as raw garlic so it makes a wonderful ingredient for a salad dressing.
Prawn saganaki is a rustic Greek dish which made with prawns, tomatoes and feta cheese. It traditionally calls for 'ouzo' but I have substituted a few fennel seeds instead to add in that aniseed flavour which worked really well.
Spanakopita (cheese and spinach pie) is a delicious traditional Greek dish. It is stuffed with nutritious Spinach, herbs, and feta/ricotta. Inspired by those flavours I have stuffed the pancake with a very similar delicious filling.
This wonderfully vibrant beetroot soup is inspired by the classic sweet, sour and earthy flavours in Borscht. Nourishing Organic bone broth, veggies, beans and our polyphenol packed Extra Virgin Olive oil makes this soup super nutritious.
Blood oranges have a very short season but are worth getting your hands on when you can. The red colour of blood oranges is due to the presence of anthocyanins which is a type of antioxidant that gives the oranges their dark red colour.
This super quick recipe is a great way to use up any leftover sunday roast chicken. This nutritious protein-packed tagine is super quick to make, perfect for a mid-week meal.
Start your morning with these healthy, protein-packed ‘Strapatsatha’ Greek scrambled eggs.
Traditionally large tomatoes are used which are grated but cherry tomatoes work just as well, just let them reduce in the pan with a little olive oil and oregano for a 10 minutes before adding the eggs. Top with some feta cheese and you have a super fast, nutritious breakfast or light lunch.
These chocolate and walnut cookies are deliciously gooey in the middle like a chocolate brownie and crispy on the outside like a cookie. They are extremely moorish.
Using our extra Virgin olive oil, walnuts and dark chocolate add some polyphenol power to this indulgent treat.
